Women With Altitude
Official Red Hat Society Chapter of Grand County, Colorado
Chapter # 21031
Elevation 9,100 feet (2773 meters)
Cranberry Walnut Quinoa Salad - Kaye Piper

1 cup quinoa

*1 cup dried cranberries or (1) 6 oz bag
**1 cup frozen green beans, defrosted or 1 can garbanzo beans or ¼ cup edamame
1/4 cup walnuts, chopped or sunflower seeds
1/4 cup green onions, sliced or red onion
***1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine quinoa with 2 cups vege broth in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all the liquid is absorbed. About 15 minutes.

In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.

Notes

¼ cup olive oil + vinegar to make ¾ cup dressing

Add goat cheese (oops - I forgot this)

* I used dried cherries

** I used black beans

*** Suggest using rice or white wine vinegar or lemon juice so salad doesn't turn brown.